Ingredients:
- 2 cups green lentils
- 2 large garlic cloves, crushed
- 1 bay leaf
- 1 medium onion, cut in half
- 1 medium carrot, quartered
- 6 cups water with salt to taste
- Freshly ground pepper
- ¼ cup chopped flat-leaf parsley
- ½ cup broken walnuts
For the Dressing
- 2 tablespoons Pedro Ximenez Sherry Wine Vinegar
- 1 tablespoon Dijon mustard
- 1 shallot, minced
- ⅓ cup Roasted Onion Oil
- Salt and freshly ground pepper
Directions:
Combine the lentils, garlic, bay leaf, onion, carrot and water in a large saucepan or Dutch oven. Bring to a boil. Add salt to taste (1 to 2 teaspoons), reduce the heat to low, cover and simmer 35 to 45 minutes until the lentils are tender. Remove from the heat and discard the onion, carrot, garlic cloves and bay leaf. Drain through a strainer set over a bowl.
Whisk together the wine vinegar, Dijon mustard, salt and shallots. Whisk in the Roasted Onion Oil and 2 to 4 tablespoons of the liquid from the lentils. Stir into the lentils. Add the parsley and salt and pepper.
Serve with chopped walnuts on top of the lentils.